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KMID : 0665420140290010091
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.91 ~ p.100
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Antioxidative Activities and Quality Characteristics of Gruel as a Home Meal Replacement with Angelica keiskei Powder Pre-treated by Various Drying Methods
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Kim Hye-Young
Choi Su-Jin
Ra Ha-Na
Lee Jong-Eun
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Abstract
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This study investigated the antioxidative activities and quality characteristics of gruel as a home meal replacement with
Angelica keiskei powder pre-treated by far-infrared radiation or freeze-drying methods. Far-infrared treated Angelica keiskei powder (F-IAP) showed significantly lighter, weaker green, and stronger yellow color values than powder subjected to freezedrying (FAP) (p<0.001). F-IAP showed higher total phenolic compound contents than that of the FAP. ABTS radical scavenging activity of F-IAP was 50.31%, which was significantly higher than that of FAP, at 43.51% (p<0.05). Color values of gruel significantly decreased with increased addition of Angelica keiskei powder (p<0.05). Gruels containing far-infrared treated Angelica keiskei powder (F-IAG) showed higher total phenolic compound contents as well as ABTS radical scavenging activities compared to the gruels containing freeze-dried Angelica keiskei powder (FAG). Gruels containing 5 g of Angelica keiskei powder showed 2.0 to 2.5 times higher antioxidant activities than those containing powder alone due to the presence of other ingredients with antioxidant activities such as black soybean or sweet pumpkin. In the results of sensory evaluation, F-IAG containing more than 5 g of Angelica keiskei powder had higher sweetness and roasted grain flavor, as well as lower bitterness and astringency compared to FAG. Sensory acceptance tests of all samples showed higher scores than 5.0 representing possibilities of successful development of gruels as a home meal replacement containing Angelica keiskei powder.
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KEYWORD
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Angelica keiskei, gruel, antioxidant activity, sensory
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